emerysword6 blog

Subtitle

Blog

These Breakfast Egg Muffins come together quickly and are a great make-ahead breakfast for busy mornings. They are hearty and loaded with fluffy eggs, potato, spinach, melted cheese and crisp bites of bacon.

Egg Muffins Recipe:

Eggs are a breakfast favorite in our house – they are protein packed and a great way to start your day. These are a fun twist on your regular scrambled eggs.

A Make-Ahead Breakfast!

These egg muffins are wonderful fresh out of the oven but they can also be made ahead and refrigerated up to 5 days or frozen (see freezing and reheating instructions below). We love a good make-ahead breakfast to jump start our day. Some of our favorites make ahead breakfasts are breakfast burritos, these Egg, Ham and Cheese Crepes or French Toast Casserole.

Fun Add-Ins To Try:

Once you have a good base, you can make all kinds of egg muffins based on what you have on hand. These also work really well with:

sliced cherry tomatoes

cooked sausage

sautéed mushrooms,

diced ham,

asparagus,

black olives,… the possibilities are endless!

How to Freeze & Re-heat Egg Muffins:

Cool egg muffins completely then cover and refrigerate up to 5 days or place muffins in a freezer bag and freeze up to 3 months.

How to Keep Egg Muffins from Sticking:

Silicone muffin liners are best because they release the egg muffins easily, clean up quickly and you don’t need to grease them.

Avoid paper liners as they are difficult to remove from baked muffins.

If silicone liners are not available, generously spray muffin tin with cooking spray.

Watch How to Make Breakfast Muffins:

There really is nothing to it! These are family friendly and picky eater approved. I hope they make your mornings a little more exciting!

Breakfast Egg Muffins

Prep Time:12minutes

Cook Time:23minutes

Total Time:35minutes

These Breakfast Egg Muffins come together quickly and are a great make-ahead breakfast for busy mornings. They are hearty and loaded with fluffy eggs, potato, spinach, melted cheese and crisp bites of bacon.

Place a large non-stick skillet over medium heat and sauté 6 oz bacon until browned (6-8 min). Transfer to a plate. Discard excess oil keeping 2-3 Tbsp in the pan. In the same pan, sauté finely chopped onion until softened (2 min).

Meanwhile grate potato on the large holes of a box grater. Use your hands to squeeze out as much water as you can from potatoes then pat dry with paper towels. Once onions are softened, add grated potato to the skillet with onions. Sauté stirring a few times until potatoes are golden and nearly cooked through (7 mins). Remove from heat and let cool slightly.

Distribute mixture evenly among a 12 count muffin tin. Sprinkle tops with bacon then top with remaining cheese. Bake at 375˚F for 22-23 min or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve.

Nutrition Facts

Breakfast Egg Muffins

Amount Per Serving

Calories 148Calories from Fat 81

% Daily Value*

Total Fat 9g14%

Saturated Fat 4g20%

Cholesterol 127mg42%

Sodium 446mg19%

Potassium 207mg6%

Total Carbohydrates 5g2%

Protein 11g22%

Vitamin A24.4%

Vitamin C6.1%

Calcium14.3%

Iron5.8%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen